Place cake on serving plate. Cut 3/4-inch-thick slice off top of cake; set slice aside. Carefully hollow out center of cake, leaving 1-inch-thick shell on bottom and sides. Reserve removed cake for snacking or other use.
Beat pudding mix and milk with whisk 2 min. Stir in lemon zest. Spoon 1/2 cup pudding into medium bowl; reserve for later use.
Spoon chopped strawberries into cake shell; spoon remaining pudding over strawberries. Replace top of cake.
Add COOL WHIP to reserved pudding; stir with whisk until blended. Spread onto top and side of cake.
Refrigerate 1 hr.
Garnish cake with strawberry halves just before serving.
Make it Easy
Place uncut cake in freezer for 30 min. before preparing the cake shell as directed. When cutting the cake, use a long serrated knife.
Providing vitamin C from the strawberries, this delightful dessert can fit into your family's healthful eating plan.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.